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Source: Campbell's Recipes
Tagged With: 8 servings (about 2 cups each)
Japanese Beef Stir-Fry
Try something new tonight...if you've never cooked with bok choy or shiitake mushrooms before, this is a great introduction. Tender beef strips are stir-fried with crisp vegetables to make a delicious restaurant-style dish in your own kitchen.
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Serves: 8 servings (about 2 cups each)
Prep Time: 30 minutes
Cook Time: 25 minutes
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3 tablespoons cornstarch
1 can (10 1/2 ounces) Campbell's® Condensed Beef Broth
1/2 cup soy sauce
2 tablespoons sugar
2 tablespoons vegetable oil
1 boneless beef sirloin or beef top round steak, 3/4-inch thick (about 2 pounds), cut into very thin strips
4 cups sliced shiitake mushroom (about 7 ounces)
1 head Chinese cabbage (bok choy), thinly sliced (about 6 cups)
2 medium red pepper, cut into 2-inch-long strips (about 3 cups)
3 stalks celery, sliced (about 1 1/2 cups)
2 medium green onion, cut into 2-inch pieces (about 1/2 cup)
Hot cooked regular long-grain white rice

Stir the cornstarch, broth, soy and sugar in a small bowl until the mixture is smooth.
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef in 2 batches and cook until it's browned, stirring often. Remove the beef from the skillet.
Heat the remaining oil in the skillet. Add the mushrooms, cabbage, peppers, celery and green onions in 2 batches and cook until they're tender-crisp, stirring often. Remove the vegetables from the skillet.
Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the beef and vegetables to the skillet and heat through. Serve over rice.
Helper: To make slicing easier, freeze the beef for 1 hour.
Make-Ahead: Prepare the vegetables and place them in resealable plastic bags. Refrigerate overnight or until ready to use.

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